There’s something incredibly comforting about Grandma’s Famous Salmon Cakes. These crispy-on-the-outside, tender-on-the-inside patties are packed with flavor and nostalgia, making them a cherished staple at family gatherings and cozy weeknight dinners alike. Thanks to a handful of pantry ingredients and a dash of Old Bay seasoning, each bite offers savory richness balanced with a subtle, zesty brightness. Whether you grew up eating similar cakes or you’re brand new to them, this recipe is your ticket to recreating a beloved favorite that’s stood the test of time.
Ingredients You’ll Need
The beauty of Grandma’s Famous Salmon Cakes lies in just how approachable the ingredients are—no fancy products needed, just a few staples that develop unmatched taste and texture together. Each component brings something special, whether it’s richness, crunch, or color, so don’t skip any if you can help it!
- Pink Salmon (2 cans, 14.75 ounces each): The star of the show, canned salmon makes this recipe both affordable and incredibly delicious, with its hearty flakes providing real substance.
- Breadcrumbs or Crushed Saltine Crackers (1/2 cup): This essential binding agent keeps the cakes together and lends a gentle crunch.
- Onion, Finely Chopped (1/4 cup): A touch of onion brings freshness and a bit of bite, lifting up the flavor in every bite.
- Fresh Parsley, Chopped (2 tablespoons): Parsley adds a pop of color and a subtle herbaceous note that brightens the patties beautifully.
- Large Eggs, Lightly Beaten (2): The eggs help bind everything, ensuring your salmon cakes hold their shape in the skillet.
- Mayonnaise (2 tablespoons): This secret ingredient keeps the interior moist and creamy while enriching each mouthful.
- Dijon Mustard (1 teaspoon): Dijon gives just a hint of tang and complexity that really brings the flavors to life.
- Old Bay Seasoning (1/2 teaspoon): A sprinkle of this classic seafood seasoning infuses the cakes with gentle heat and subtle savory spice.
- Salt (1/4 teaspoon): Just enough salt amplifies each ingredient without overpowering the delicate salmon.
- Black Pepper (1/4 teaspoon): A little pepper goes a long way in rounding out the flavors with gentle warmth.
- Vegetable Oil for Frying (2 tablespoons): A neutral oil helps create that irresistibly crisp, golden crust when pan-frying.
- Lemon Wedges for Serving: Nothing brightens up seafood quite like a good squeeze of lemon right before serving.
How to Make Grandma’s Famous Salmon Cakes
Step 1: Prepare the Salmon Mixture
Start by grabbing a large bowl and adding the drained, flaked pink salmon. Be sure to pick through the fish to remove any stray bones or skin, though most canned salmon is pretty clean these days. Add your breadcrumbs (or those classic crushed saltines), finely chopped onion, fresh parsley, eggs, mayonnaise, Dijon mustard, Old Bay, salt, and black pepper. The aroma at this point is already inviting!
Step 2: Combine with Care
With a gentle hand, mix everything together until just combined. You want the mixture to hold together without turning mushy. Keeping a bit of texture ensures that every bite of Grandma’s Famous Salmon Cakes is hearty and satisfying, showcasing the lovely flakiness of the salmon.
Step 3: Shape into Patties
Divide the mixture evenly and shape it into 8 patties. Press each one firmly but gently, aiming for about 1/2-inch thickness. If you like a heartier crust, you can lightly dredge each patty in some extra breadcrumbs at this stage. Lining them up on a plate makes you feel like a real pro!
Step 4: Fry to Golden Perfection
Pour the vegetable oil into a large skillet and set it over medium heat. Once the oil shimmers, add the salmon cakes in batches—avoid crowding the pan so they crisp up beautifully. Fry each patty for about 3 to 4 minutes per side, flipping carefully once they’re deep golden brown and crisp. Drain them on a paper towel-lined plate to remove extra oil.
Step 5: Serve and Enjoy
Grandma’s Famous Salmon Cakes are best enjoyed warm, right out of the skillet. Serve them with lemon wedges for an essential citrusy kick, and don’t forget your favorite dipping sauce—tartar, remoulade, or a little hot sauce are all fabulous choices. Each bite delivers a taste of tradition!
How to Serve Grandma’s Famous Salmon Cakes
Garnishes
A final flourish makes these salmon cakes truly special. Think freshly chopped parsley sprinkled overtop, a squeeze of lemon for brightness, and perhaps a few pickled onions on the side. If you’re in the mood, a classic dollop of homemade tartar sauce never goes amiss. Sometimes the simplest details make the biggest impact, just like Grandma did it!
Side Dishes
Pair Grandma’s Famous Salmon Cakes with a vibrant green salad, roasted asparagus, or simple buttered corn for a perfectly balanced meal. For a cozy touch, serve them alongside creamy mashed potatoes, coleslaw, or even potato salad. And if you’re feeling adventurous, pop them into a brioche bun with lettuce and tomato for an unforgettable salmon burger.
Creative Ways to Present
Get playful with your presentation! Arrange mini salmon cakes as an elegant appetizer on a platter with assorted dipping sauces. Stack two or three cakes with a little salad between each for a fun twist. Or tuck them into lunchbox wraps for a flavorful meal on the go. However you serve Grandma’s Famous Salmon Cakes, they’re sure to shine.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator—Grandma’s Famous Salmon Cakes hold up beautifully for about three days. Let them cool to room temperature before storing so they stay nice and crisp (instead of soggy). Reheat gently to bring back that just-fried texture!
Freezing
If you’d like to make these salmon cakes ahead, they freeze fantastically. Lay uncooked or cooked cakes on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to three months and reheat remarkably well, making dinner on busy days a total breeze.
Reheating
To reheat, you can pop the salmon cakes into a 350°F oven or toaster oven until warmed through and crisp—usually about 10 minutes. An air fryer works wonders for restoring that golden crunch, while a quick skillet fry will do the trick for extra crisp edges. The microwave is quick in a pinch, but the texture won’t be quite as irresistible.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Flake up about 2 1/2 cups of cooked, cooled fresh salmon in place of canned. It brings a slightly lighter texture and even fresher flavor, making Grandma’s Famous Salmon Cakes taste ultra special.
What dipping sauces go best with these salmon cakes?
Classic tartar sauce is a top choice, but you could also try remoulade, garlic aioli, or a spicy sriracha mayo. Lemon wedges are a must, and even a spoonful of grainy mustard or cocktail sauce is fabulous for bringing out the richness of the salmon.
Are these salmon cakes gluten-free?
They can be! Swap in gluten-free breadcrumbs or crushed gluten-free crackers for a version of Grandma’s Famous Salmon Cakes that everyone can enjoy without compromise.
Can I bake the salmon cakes instead of frying?
Yes, you can bake them at 400°F on a greased or parchment-lined baking sheet for 12-15 minutes, flipping halfway through. They’ll be slightly less crispy but still wonderfully flavorful and a bit lighter—a great option for busy weeknights!
What’s the easiest way to shape even patties?
A simple trick is to use a large ice cream scoop or your clean hands to portion the mixture evenly. Dampening your palms with water helps keep everything from sticking, making the patties uniform and tidy—just the way Grandma would want.
Final Thoughts
Few recipes carry the warmth of tradition like Grandma’s Famous Salmon Cakes. Full of comfort, flavor, and a bit of retro charm, these patties are sure to claim a permanent spot in your family’s rotation. Give them a try, share them with loved ones, and don’t be surprised if they quickly become a cherished classic at your table, too!
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Grandma’s Famous Salmon Cakes Recipe
- Total Time: 30 minutes
- Yield: 8 salmon cakes 1x
- Diet: Non-Vegetarian
Description
Grandma’s Famous Salmon Cakes are a classic dish that brings together the flavors of tender pink salmon with a crispy exterior. These savory cakes are perfect for a cozy family dinner or a special gathering with friends.
Ingredients
Salmon Cakes:
- 2 cans (14.75 ounces each) pink salmon, drained and flaked
- 1/2 cup breadcrumbs or crushed saltine crackers
- 1/4 cup onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 large eggs, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
- lemon wedges for serving
Instructions
- Prepare the Salmon Mixture: In a large bowl, combine the flaked salmon, breadcrumbs, onion, parsley, eggs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix until well combined but not mushy.
- Shape the Patties: Shape the mixture into 8 equal patties.
- Fry the Salmon Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the patties in batches for 3 to 4 minutes per side until golden brown and crisp.
- Serve: Drain the cooked salmon cakes on paper towels. Serve warm with lemon wedges and your favorite dipping sauce.
Notes
- For extra crunch, coat patties lightly in breadcrumbs before frying.
- These salmon cakes can be made ahead and frozen—reheat in the oven or air fryer.
- Delicious served with tartar sauce, a green salad, or sandwiched on a bun.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 85mg
